Another nutritional weapon in the Armani arsenal. Its versatility is ideal- add it to cottage cheese, protein shakes, whatever and obtain a natural dource of vitamin e and folic acid. But here's the bonus- wheat germ oil contains Octacosanol a straight-chain aliphatic 28-carbon primary fatty alcohol that may have physical performance benefits.

Another nutritional weapon in the Armani arsenal. Its versatility is ideal- add it to cottage cheese, protein shakes, whatever and obtain a natural dource of vitamin e and folic acid. But here's the bonus- wheat germ oil contains Octacosanol a straight-chain aliphatic 28-carbon primary fatty alcohol that may have physical performance benefits.

Couple of random thoughts:

A lot of people don't have any issue with wheat, wheat gluten and other whole wheat products. Yes ~ high in fiber and although unprocessed wheat germ offers high levels of valuable nutrients, it also contains extremely high levels of the gluten protein (gluten forms in the seeds of three grains: wheat, barley and rye). Not terribly 'gut friendly' for A LOT of people ~ including those who don't even realize they have an issue. I'd encourage everyone to avoid all wheat and notice how much better you feel (subtly over time). Ultimately, probably due to the corrupted, franken- GMO plants the evil company Monsanto has created (although that's a whole other topic).

If you're going to continue using wheat germ, I'd suggest you keep it in the fridge/freezer to prolong it's life and keep it from going rancid which happens rather quickly, just like with flax.

What indicates whether the wheat germ is processed? For example, the wheat germ pictured above is the most widely sold brand. Is it processed? Thanks for the other information, I will have to consider carefully the wheat issue.

What indicates whether the wheat germ is processed? For example, the wheat germ pictured above is the most widely sold brand. Is it processed? Thanks for the other information, I will have to consider carefully the wheat issue.

It's toasted, so yes it's processed and since it's been heated, some nutrients haveso been killed, but i think it also helps prolong shelf life. No idea how much though.

Another nutritional weapon in the Armani arsenal. Its versatility is ideal- add it to cottage cheese, protein shakes, whatever and obtain a natural dource of vitamin e and folic acid. But here's the bonus- wheat germ oil contains Octacosanol a straight-chain aliphatic 28-carbon primary fatty alcohol that may have physical performance benefits.

I love wheat germ...perfect for stone cut oatmeal. Add some blueberries and its the shit

A lot of people don't have any issue with wheat, wheat gluten and other whole wheat products. Yes ~ high in fiber and although unprocessed wheat germ offers high levels of valuable nutrients, it also contains extremely high levels of the gluten protein (gluten forms in the seeds of three grains: wheat, barley and rye). Not terribly 'gut friendly' for A LOT of people ~ including those who don't even realize they have an issue. I'd encourage everyone to avoid all wheat and notice how much better you feel (subtly over time). Ultimately, probably due to the corrupted, franken- GMO plants the evil company Monsanto has created (although that's a whole other topic).

If you're going to continue using wheat germ, I'd suggest you keep it in the fridge/freezer to prolong it's life and keep it from going rancid which happens rather quickly, just like with flax.

Good post...And a lot of people do have problems with wheat gluten but it goes undiagnosed. They just live with it...

Although it is a central premise of the whole Wheat Belly argument, I fear that some people haven’t fully gotten the message:

Modern wheat is an opiate.

And, of course, I don’t mean that wheat is an opiate in the sense that you like it so much that you feel you are addicted. Wheat is truly addictive.

Wheat is addictive in the sense that it comes to dominate thoughts and behaviors. Wheat is addictive in the sense that, if you don’t have any for several hours, you start to get nervous, foggy, tremulous, and start desperately seeking out another “hit” of crackers, bagels, or bread, even if it’s the few stale 3-month old crackers at the bottom of the box. Wheat is addictive in the sense that there is a distinct withdrawal syndrome characterized by overwhelming fatigue, mental “fog,” inability to exercise, even depression that lasts several days, occasionally several weeks. Wheat is addictive in the sense that the withdrawal process can be provoked by administering an opiate-blocking drug such as naloxone or naltrexone.

But the “high” of wheat is not like the high of heroine, morphine, or Oxycontin. This opiate, while it binds to the opiate receptors of the brain, doesn’t make us high. It makes us hungry.

This is the effect exerted by gliadin, the protein in wheat that was inadvertently altered by geneticists in the 1970s during efforts to increase yield. Just a few shifts in amino acids and gliadin in modern high-yield, semi-dwarf wheat became a potent appetite stimulant.

Wheat stimulates appetite. Wheat stimulates calorie consumption: 440 more calories per day, 365 days per year, for every man, woman, and child. (440 calories per person per day is the average.) We experience this, sense the weight gain that is coming and we push our plate away, settle for smaller portions, increase exercise more and more . . . yet continue to gain, and gain, and gain. Ask your friends and neighbors who try to include more “healthy whole grains” in their diet. They exercise, eat a “well-balanced diet” . . . yet gained 10, 20, 30, 70 pounds over the past several years. Accuse your friends of drinking too much Coca Cola by the liter bottle, or being gluttonous at the all-you-can-eat buffet and you will likely receive a black eye. Many of these people are actually trying quite hard to control impulse, appetite, portion control, and weight, but are losing the battle with this appetite-stimulating opiate in wheat.

Ignorance of the gliadin effect of wheat is responsible for the idiocy that emits from the mouths of gastroenterologists like Dr. Peter Green of Columbia University who declares:

“We tell people we don’t think a gluten-free diet is a very healthy diet . . . Gluten-free substitutes for food with gluten have added fat and sugar. Celiac patients often gain weight and their cholesterol levels go up. The bulk of the world is eating wheat. The bulk of people who are eating this are doing perfectly well unless they have celiac disease.”

In the simple minded thinking of the gastroenterology and celiac world, if you don’t have celiac disease, you should eat all the wheat you want . . . and never mind about the appetite-stimulating effects of gliadin, not to mention the intestinal disruption and leakiness generated by wheat lectins, or the high blood sugars and insulin of the amylopectin A of wheat, or the new allergies being generated by the new alpha amylases of modern wheat.